Name: German Chocolate Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 4 oz semi-sweet chocolate - finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 12 tablespoons unsalted butter - softened; 1 cup granulated sugar; 3/4 cup light brown sugar - packed; 3/4 teaspoon salt; 4 large eggs; 1 teaspoon vanilla extract; 3/4 cup sour cream; 2 cups heavy cream; 2 cups granulated sugar; 6 large egg yolks; 1 teaspoon salt; 1 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups pecans - toasted and finely chopped; 4 cups sweetened shredded coconut - toasted

There’s just something irresistible about the rich, gooey layers and that nutty coconut frosting that makes this German Chocolate Cake Recipe a real showstopper. Between the tender chocolate cake and the luscious, textured frosting, it’s a dessert that truly delights all the senses.

The image shows a close-up of a four-layer chocolate cake on a round wooden board. Each layer is thick with dark brown, moist chocolate cake. Between each cake layer, there is a light tan coconut-pecan frosting with a sticky, textured look showing shredded coconut and small bits of nuts. The same frosting covers the top of the cake, glistening with a slightly uneven but rich surface. A slice is taken from the cake, revealing the layers clearly. The background is dark, with the cake placed on a white marbled surface scattered with crumbs and coconut bits. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Chocolate Cake Recipe
Top Tip
How to Serve German Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Chocolate Cake Recipe

Why You'll Love This Recipe

I genuinely can’t get enough of this German Chocolate Cake Recipe—it hits that sweet spot between classic comfort and a dessert that feels special enough for any celebration. It’s one of those cakes that impresses without being overly complicated, and the homemade coconut pecan frosting makes it unforgettable.

Decadent yet balanced: The moist chocolate layers paired with a rich but light coconut pecan frosting create a perfect flavor harmony.
Textural delight: Toasted pecans and shredded coconut add a satisfying crunch that contrasts beautifully with the soft cake.
Impressive presentation: Layered and frosted just right, this cake looks stunning on any dessert table without fussy decorations.
Make-ahead friendly: You can prep layers and frosting ahead, making party-day stress disappear.

The image shows a round chocolate cake with three thick, dark brown layers separated by a light brown, chunky frosting that has a textured, nutty or coconut look. The same frosting covers the top of the cake with a slightly shiny finish. A slice of the cake is being lifted, showing the moist and dense chocolate layers clearly. The cake rests on a white marbled surface with a brown cloth nearby, and a woman's hand is seen holding the slice in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this German Chocolate Cake Recipe plays an essential role, working together to create that perfect texture, flavor, and rich frosting masterpiece. A few tips on what to look for when shopping or prepping:

Flat lay of finely chopped semi-sweet chocolate chunks, a small white bowl of Dutch-process cocoa powder, a small white bowl with steaming boiling water, a small white bowl of all-purpose flour, a small white bowl with baking soda and salt, softened unsalted butter shaped in a neat pat, granulated sugar in a small white bowl, packed light brown sugar in a small white bowl, four large whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of creamy sour cream, heavy cream in a small white bowl, granulated sugar in a separate small white bowl, six large whole uncracked egg yolks arranged in a simple cluster, unsalted butter in a small pat, toasted pecans chopped and presented in a small white bowl, sweetened shredded coconut toasted in a small white bowl, all ingredients arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet chocolate: Using real chopped chocolate, not chips, melts smoother and gives deeper chocolate flavor than cocoa alone.
Dutch-process cocoa powder: This gives a smoother, less acidic chocolate taste that balances perfectly with butter and sugar.
All-purpose flour: Just the right gluten content to keep cake tender but sturdy for layering.
Unsalted butter: Softened for easy creaming, the backbone of moistness and richness in the cake and frosting alike.
Light and granulated sugars: The combo adds depth – brown sugar brings a hint of molasses while granulated keeps the structure.
Sour cream: This adds moisture and a subtle tang, making the cake tender and not too sweet.
Egg yolks: Richness and help thicken the frosting; separate from whites for the best texture.
Heavy cream or evaporated milk: I prefer heavy cream for a creamier frosting but evaporated milk works if you want a lighter version.
Toasted pecans and sweetened shredded coconut: The star texture and flavor ingredients that you want fresh-toasted and finely chopped for the best bite.
Vanilla extract: A little boost of flavor with every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This cake is fantastic as is, but I encourage you to make it your own. I’ve played with a few tweaks over time, and it’s fun to customize depending on the occasion or who you’re serving it to.

Variation: I once swapped out pecans for walnuts to suit a family member’s taste, and it worked beautifully—try different nuts for a new spin!
Dairy-free version: Using coconut cream in place of heavy cream in the frosting makes a lovely dairy-free alternative that’s still delicious.
Chocolate depth: For an extra punch of chocolate, I sometimes add espresso powder to the batter—it really amps up the richness.
Smaller batch: Halve the recipe easily if you don’t want a large cake—just remember to adjust baking time a bit.

Step-by-Step: How I Make German Chocolate Cake Recipe

Step 1: Prepping the Cake Pans and Dry Ingredients

First things first, I always start by setting my oven rack in the middle and preheating to 350°F. Then, I grease two 9-inch round pans and line them with parchment paper, greasing and flouring that paper as well—it might sound like extra steps, but it makes the cakes come out cleanly every time. Next, I whisk together the flour, baking soda, and salt in a small bowl, making sure every ingredient is evenly mixed. This prep saves headaches later!

Step 2: Melting the Chocolate and Cocoa Mixture

In a separate bowl, I combine the chopped semi-sweet chocolate with Dutch-process cocoa powder, then pour boiling water over it. Cover it and let it sit for 5 minutes—this simple step melts the chocolate perfectly without burning. After that, a quick whisk smooths it out, and I let it cool to room temperature so it won’t scramble the eggs in the next step.

Step 3: Creaming Butter and Sugars

Using my stand mixer, I cream softened butter with granulated and brown sugars on medium speed until it’s light, fluffy, and not grainy—about 3 minutes. It’s key to get this right because it sets the structure and texture. Then, I add eggs one at a time, making sure each is fully incorporated before adding the next. This little patience step guarantees a smooth batter with no curdling.

Step 4: Combining Everything With Flour and Sour Cream

After the eggs and vanilla extract mix in, I pour in the cooled chocolate mixture. This batter is already smelling incredible—chocolate heaven! Then, keeping the mixer on low speed, I alternate adding the dry flour mixture and sour cream starting and ending with flour (flour, sour cream, flour, sour cream, flour). This alternating method keeps the batter tender and balanced—don't rush this part.

Step 5: Baking and Cooling the Cake Layers

I divide the batter evenly between the two pans, smoothing out the tops gently. The cakes go into the oven for about 30 minutes, give or take, until a toothpick comes out clean with a few moist crumbs. Once out, I let them rest in the pans for 10 minutes before transferring to wire racks. Cooling completely here is crucial so the frosting doesn’t melt or slide off later.

Step 6: Making the Coconut Pecan Frosting

While the cakes are baking, this is when I start the frosting because timing is everything. In a medium saucepan, whisk together heavy cream, sugar, egg yolks, and salt over medium heat. It’s important to stir occasionally so it thickens gently without scrambling the eggs. Once thickened and simmering lightly, I remove it from heat and stir in butter, vanilla, toasted coconut, and pecans. As it cools to room temperature, it firms up wonderfully, ready for assembly.

Step 7: Assembling the German Chocolate Cake

Now for my favorite part! After the cake layers are cool, I slice each horizontally to create four thin cake layers. Starting with one layer on the stand, I spread about 1 ½ cups of frosting evenly—go right to the edges. I keep layering cake and frosting until I’ve used everything. Personally, I like to keep the sides of the cake bare to showcase those beautiful layers inside. Slice and serve, watching everyone's faces light up!

Top Tip

Over time, I’ve learned a few tricks that take this German Chocolate Cake Recipe from great to truly spectacular. These simple tips make a big difference, especially if you’re baking it for the first time.

Don’t skip cooling the chocolate mixture: Adding hot chocolate to eggs can cause lumps or curdling—letting it cool first keeps batter smooth.
Toast nuts and coconut fresh: It amps up flavor and crunch dramatically; stale coconut can really dull the frosting.
Use room temperature butter and eggs: Helps everything emulsify together beautifully without lumps.
Slice cake layers carefully: I use a cake leveler or serrated knife to get even layers, which makes frosting easier and the final look neater.

How to Serve German Chocolate Cake Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

When I serve this cake, I usually keep it simple—just a few whole toasted pecans or some extra toasted coconut sprinkled on top for an inviting, rustic look. Sometimes, a light dusting of cocoa powder on the plate adds a touch of elegance without overwhelming the rich flavors.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the cake perfectly, balancing the sweetness while keeping things cool. Fresh berries on the side add a hint of tartness and vibrant color that guests always appreciate.

Creative Ways to Present

Once, for a birthday, I served the German Chocolate Cake Recipe deconstructed in mini glass jars layered with cake crumbs, frosting, and toasted coconut. It was a hit and super easy for guests to grab! Another time, I topped the cake with edible flowers for a pretty springtime vibe. Don’t hesitate to get creative!

Make Ahead and Storage

Storing Leftovers

Leftover cake? I wrap baked layers tightly in plastic wrap and store at room temperature for up to 24 hours, but if you want to keep them longer, freezing is a great option. When the cake is frosted, refrigerate it wrapped loosely in plastic wrap—it’s best eaten within a day or two for that peak texture.

Freezing

I’ve had excellent results freezing unfrosted cake layers wrapped in plastic wrap and then aluminum foil for up to a month. I thaw them completely at room temperature before frosting and assembling. If you freeze a fully frosted cake, wrap well and try to eat it within 2 weeks to maintain freshness.

Reheating

When I want leftovers to feel fresh, I let the slices come to room temperature since cold frosting can be a bit firm. For a subtle warmth, a few seconds in the microwave (10-15 seconds) does wonders but be careful not to melt the frosting completely.

Frequently Asked Questions:

What makes German Chocolate Cake different from other chocolate cakes?

German Chocolate Cake is distinct because of its signature coconut pecan frosting, which is richer and more textured than typical buttercream, paired with moist chocolate layers made with both melted chocolate and cocoa powder for depth.

Can I use regular cocoa powder instead of Dutch-process?

While you can use regular cocoa powder, Dutch-process cocoa is preferred in this recipe because it’s less acidic and provides a smoother chocolate flavor. If you use regular cocoa, you might notice a slightly tangier taste and may need to adjust the leavening.

How do I prevent the coconut pecan frosting from separating?

Cook the frosting over medium heat while stirring constantly, and don’t rush the process. The egg yolks can scramble if overheated or stirred too aggressively, so gentle but consistent stirring and controlled heat are key to a smooth, thick frosting.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature or in the fridge. The frosting can also be made ahead and kept chilled. Assemble the cake on the day you plan to serve it for the best flavor and texture.

Final Thoughts

This German Chocolate Cake Recipe is one I keep coming back to—it’s nostalgic yet always feels new each time I taste it. Sharing it with friends and family fills me with joy because I know the love baked into every layer. I really hope you give it a try and see just how satisfying it is to make and share this little slice of chocolate-coconut heaven.